Comments on: Kashkeh Bademjan ~ Persian Eggplant Dip

By: Sepehr

Sepehr — Sat, 20 Feb 2010 00:59:21 +0000

I think Janelle may be referring to Mirza ghasemi…not not sure.

By: Janelle

Janelle — Fri, 25 Dec 2009 14:18:20 +0000

No it is not the same as the Zucchini stew what I will do the next time we go there is take a photo and post it so you can see what I am talking about. I called my sister in law and she helped me out on the spices so today is the test! Thank you so much for your assistance and wish me luck!!
Merry Christmas

By: My Persian Kitchen

My Persian Kitchen — Thu, 24 Dec 2009 16:29:01 +0000

Janalle, are you sure that the eggplant dish is not Khoreshteh Bademjan? If yes, then you can make it by following my recipe for Zucchini Stew and simply substituting with fried eggplants. Here is the recipe for it: http://mypersiankitchen.com/?p=1513

By: Janelle Vahdat

Janelle Vahdat — Wed, 23 Dec 2009 22:51:54 +0000

OH MY thank you for your quick response!

Yes I do believe there are is tomato sauce in it. I suppose I could take your recipe and use the spices noted but slice the eggplant in rounds and cover with sauce and bake instead of puree. I may do that I will let you know if I do. I could probably contact my sister in law who is now in Canada but she does not speak English yet…and I am a failure at Farsi..LOL

By: My Persian Kitchen

My Persian Kitchen — Wed, 23 Dec 2009 17:32:47 +0000

Janelle,
To be honest, I have no idea what it is…what are the spices used? What color is the sauce? Is there tomatoes in there?

By: Janelle Vahdat

Janelle Vahdat — Wed, 23 Dec 2009 02:22:10 +0000

My husband found your wonderful website while helping me try to find an eggplant recipe. We have a wonderful Persian Resturant not far from our home that has a wonderful buffet. My husband is Persian and said it is the closest thing to home cooking he has experienced since he left Iran . I love Persian food and have a wonderful cookbook which I have used on many occasions. This resturant serves an awesome baked eggplant that is heavenly. The flavor is rich and decadent and now when we go to the buffet i search under all the lids until I find this wonderful treasure. I love Kashkeh Bademjan but this eggplant is different as it is not pureed it is sliced into rounds and baked with other seasonings and sauces but I am not sure what they are. I have searched the internet for a recipe and have found nothing that even looks like it. PLEASE help me with this I want to make this for my husband.

Thank yuo

By: Persian Kitchen

Persian Kitchen — Sat, 30 May 2009 19:02:29 +0000

I am so happy to hear that you liked the kuku. The flipping part is the hardest part and I don’t seem to ever be able to do it nicely. However, the way you did it is very clever. I know that you can also make Kuku in the oven, but I have never made it that way before.
Let me know how it all goes with the kashk.

By: Desiree

Desiree — Sat, 30 May 2009 01:11:53 +0000

I will look for the dried kashk. The kuku was truly delicious and looked beautiful. I was too afraid to flip the pieces over individually so actually just turned the whole thing over into another preheated oiled pan. I used EggBeaters instead of fresh eggs to cut down on the cholesterol. Thanks for the recipe. I am going to check out a Persian store in Chicago and Milwaukee for the kashk. I’ll let you know how it tastes!! Thanks for sharing your recipes and pictures.

By: Persian Kitchen

Persian Kitchen — Fri, 29 May 2009 17:08:34 +0000

Hello Prema,

Welcome to the site. I am so glad you found us! I do know one rice recipe that is made with rice and dill. It is really good and they usually make it with lamb shank. It is incredibly good. I have never personally made lamb shank, but I think you have inspired me to give it a try. It is now on my upcoming recipes list.
Stay tuned!

By: Persian Kitchen

Persian Kitchen — Fri, 29 May 2009 17:05:56 +0000

Hello Nora,

I can’t wait to hear how you like it. Please keep me posted!!!